Directions:
- Preheat oven to 350°F. Toss artichokes with crushed red pepper, garlic and 2 Tbsp. olive oil; season with salt and pepper. Place in a single layer on a large baking sheet and bake until garlic is golden and edges of artichokes begin to brown, 20 to 25 minutes, stirring occasionally. Cool slightly.
- Bring a pot of salted water to a boil. Cook pasta until just tender, about 8 minutes. Rinse under cold water; drain. Transfer to a serving bowl. Toss with tomatoes, onion, olives and artichokes.
- In a bowl, roughly mash capers with a fork. Stir in vinegar, mustard and lemon zest and juice. Measure 2 Tbsp. oil from sun-dried tomatoes; add to remaining olive oil. Slowly pour oil into vinegar mixture, whisking. Pour over pasta mixture; toss. Stir in parsley. Season with salt and pepper. Serve at room temperature or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2468.72 Kcal (10336 kJ) | ||
| Calories from fat | 1512.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 168.04g | 259% | |
|---|---|---|---|
| Sodium | 3263.37mg | 136% | |
| Potassium | 5401.46mg | 115% | |
| Total Carbs | 212.62g | 71% | |
| Sugars | 11.75g | 47% | |
| Dietary Fiber | 45.35g | 181% | |
| Protein | 49.4g | 99% | |
| Vitamin C | 311.1mg | 518% | |
| Iron | 521.7mg | 2898% | |
| Calcium | 495.9mg | 50% | |
| Amount Per 100 g | |||
| Calories | 171.02 Kcal (716 kJ) | ||
| Calories from fat | 104.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 259% | |
|---|---|---|---|
| Sodium | 226.07mg | 136% | |
| Potassium | 374.18mg | 115% | |
| Total Carbs | 14.73g | 71% | |
| Sugars | 0.81g | 47% | |
| Dietary Fiber | 3.14g | 181% | |
| Protein | 3.42g | 99% | |
| Vitamin C | 21.5mg | 518% | |
| Iron | 36.1mg | 2898% | |
| Calcium | 34.4mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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